Recommendations

"I worked for Jimmy Bradley for many years and I know most of his secrets—actually, he showed me most of mine. This dish has been on the menu for 10 years. JB gets good meat and handles it skillfully and thoughtfully. It’s essentially served with a warm fennel and potato salad. A touch of roasted tomatoes adds a natural acidity, making you feel better as you knocking down this 12-ounce prime steak."

Featured Content

Little Owl chef Joey Campanaro pays his old boss Jimmy Bradley a visit at The Red Cat in New York City to order one of his favorite dishes: the deceptively simple quick sauté of zucchini with almonds and Pecorino.
In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.